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1.
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Heat 1 Tablespoon of butter in a 2-quart heavy bottom pot over Medium-low heat until foam subsides.
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Add onions and stir, cover and cook slowly until onions are very soft but not browned, about 10 minutes.
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Remove half of the cooked onions and set aside.
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2.
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To make the sauce, over Medium heat, whisk in 1/4 cup flour to the half of the onions in the 2-quart pot.
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Remove pot from heat and slowly pour in the warmed 2/3 cup milk, beating quickly to remove lumps.
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Return pot to Medium heat and continue whisking until the mixture starts to bubble and thicken.
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Remove from heat and whip in one whole egg.
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Add salt, pepper, nutmeg, and the Monterey Jack cheese.
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Heat over medium-low heat until all cheese is incorporated and smooth.
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Taste sauce for balance of seasonings.
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Keep warm.
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3.
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Simmer 1/3 cup of the sauce, the spinach, and the reserved half of the onions over medium-low heat until the spinach is tender, about 15 minutes.
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4.
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Meanwhile, prepare fillings.
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Saute ham in 1/2 Tablespoon of butter over Medium-high heat until ham takes on a golden color, about 8 minutes.
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Heat another 1/2 Tablespoon of butter over Medium heat in a small sauce pan.
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Add garlic and mushrooms, stir to coat, and saute until mushrooms are tender, about 5 minutes.
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5.
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To assemble the turnover, place the pie crust on a cookie sheet lined with parchment paper.
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Brush the pie crust with one beaten egg yolk.
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On half of the crust spread the spinach mixture leaving 1/4 inch space along the edges.
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Layer on the mushrooms and ham, and dab spots of the goat cheese onto the spinach.
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Pull the dough over the filling and use a fork to press the edges to seal.
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6.
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Beat one egg and 1 Tablespoon of water together to make an egg wash. Brush the crust with the egg wash. Decorate turnover with excess dough pieces in a criss-cross pattern.
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Using a fork, score the top in a crosshatch pattern.
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Brush all over with the egg wash.
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7.
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Bake the turnover at 400 F for 20 25 minutes until golden brown and crispy.
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8.
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Heat the remaining cheese sauce and whisk in 1/4 cup milk, or more if needed, until it is a thick sauce consistency.
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Serve the warm cheese sauce with the turnover.
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Footnotes The assembled turnover can be made ahead and kept in the refrigerator for up to 2 days, just increase the cooking time by 10 minutes if you are placing a cold turnover into the oven.
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To see Julia make her own version, look up the episode The Spinach Twins from the series The French Chef by PBS.
